Spiced Chai Panna Cotta with Cranberry Jelly

Chai Panna Cotta
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An alternative dessert for your Christmas dinner finale! If you don’t fancy Christmas Pudding this year, make our gluten-free Spiced Chai Panna Cotta with Cranberry Jelly! Equally festive, and decadently creamy, we added a twist to this classic Italian dessert by infusing the cream with warming Chai tea and topped it with a tart Christmas must-have Cranberry Jelly!

Panna Cotta is one of those desserts that everybody loves, but somehow it made onto the list of dreaded desserts for many home cooks! Will it wobble, will it not? Will it set? Will you be able to turn it out of the mould without it sticking?

We have minimised the chances of failure by setting the Chai Panna Cottas is seethrough glasses, and topped them with cranberry jelly. They look extremely pretty, especially when decorated with some sugared cranberries or a rosemary sprig. What is more, there is nothing like the creamy texture of this Italian dessert.

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When people think about Christmas desserts, the mind immediately goes to Christmas pudding or Yule Log. The reality is, most of us have the same meal every single Christmas: it’s always turkey with all the trimmings! And we wouldn’t change it for the world! But how about changing the dessert? I don’t know about you, but Christmas Pudding never seems that appealing after an extremely filling Christmas dinner. I personally always feel like something lighter, but with the traditional Christmas flavours. So here’s a solution!

Chai Panna Cotta

Our Spiced Chai Panna Cotta with Cranberry Jelly is gluten-free, incredibly creamy and has all the flavours of Christmas. Chai tea is used in this panna cotta for a reason: it adds that mixed-spice warmth to the dessert that no Christmas can be imagined without. What is more, the creamy texture of the panna cotta is counterbalanced with slightly tart cranberry jelly (and who can imagine Christmas without cranberries, right?).

All this talk about Christmas, but truth be told, we make this Chai Spiced Panna Cotta in summer too! It’s just so good! Not too difficult to make, but will require some patience, as you need to set the panna cotta before adding the jelly on top, and then wait for the cranberry jelly to set again. The good news is that this dessert can be prepared a couple of days ahead of time, which is always welcome on a busy Christmas Day!

So, if we have your attention, let’s jump into the recipe!

Ingredients:

For Panna Cotta:

  • 350 ml double cream: the main component of traditional panna cotta and provides the creaminess of the dessert.
  • 150 ml milk: whilst many Panna Cottas are made with cream only, I like to add some milk to many creamy desserts. The reason for this is that desserts made with cream only tend to leave a slightly ‘greasy’ feeling on your tongue, so I would definitely recommend adding milk to your Panna Cottas.
  • sheets leaf gelatine: No matter how much I tried, I just couldn’t get on with powdered gelatine. Leaf gelatine has been a discovery of a decade for me and I couldn’t recommend it enough. I normally use Dr Oatker, and it hasn’t disappointed me yet.
  • 50 g caster sugar: caster sugar dissolves quicker than granulated.
  • 1 tsp chai tea or 1 teabag: chai adds a wonderful Christmasy mixed-spice-like warmth to the dessert and makes it a truly festive dessert.
  • 2 -3 cardamom pods, seeds only: a great pairing for both the chai tea and the cranberry jelly on top.

For Cranberry Jelly:

  • 180 ml cranberry juice: we used the reduced sugar kind, since we are adding more sugar to it.
  • 60 g caster sugar: caster sugar dissolves quicker than granulated.
  •  sheets leaf gelatine

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How to Make Spiced Chai Panna Cotta with Cranberry Jelly?

Make the Chai Latte Panna Cotta:

Soak the gelatine sheets in cold water for 10 minutes.

In the meantime, pour double cream, milk and sugar into a pan. Add an infuser with chai tea in it (or simply add a teabag). Cook on low heat gently stirring to dissolve the sugar. The mixture should reach the scalding point but don’t let it boil (the temperature should reach 70-80° if you’re using a thermometer).

Take it off the heat, remove the tea infuser/ teabag. Remove the gelatine sheets from the water and squeeze them to remove any excess water. Place the gelatine leaves in the cream mixture and stir until gelatine dissolves. Leave the cream to cool for 10 minutes. Stir again and transfer into a pouring jug. Divide the mixture between 4 glasses, taking care for it not to drip down the sides.

Leave the panna cotta to cool down completely at room temperature. Then carefully transfer to the fridge and chill for at least 4 hours, or until the mixture sets (it should still have a good wobble when shaken gently).

Make Cranberry Jelly:

Soak the leaf gelatine sheets in cold water for 10 minutes.

In the meantime, heat cranberry juice and sugar in a small saucepan, stirring, until sugar dissolves. Then take it off the heat.

Squeeze out the gelatine leaves and then add them to the cranberry syrup. Stir until gelatine dissolves completely, and leave to cool down to lukewarm (be patient: if you pour the jelly whilst it’s still warm, it will melt the panna cotta making it look very messy).

Pour approx 4 tbsp of jelly mixture on top of each of the set Panna Cottas. Carefully transfer the glasses to the fridge and leave the jelly to set (it will take approx. 2 hours).

Chai Panna Cotta

Chill until you are ready to serve. You can decorate with cranberries, rosemary or sugar sprinkles!


For other decadently creamy dessert ideas, have a look at our favourites below:

Chai Panna Cotta

Chai Latte Panna Cotta

An alternative dessert for your Christmas dinner finale! If you don't fancy Christmas Pudding this year, make our gluten-free Spiced Chai Panna Cotta with Cranberry Jelly! Equally festive, and decadently creamy, we added a twist to this classic Italian dessert by infusing the cream with warming Chai tea and topped it with a tart Christmas must-have Cranberry Jelly!
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Prep Time 10 mins
Cook Time 10 mins
Setting Time: 5 hrs
Total Time 5 hrs 20 mins
Course Dessert
Cuisine Christmas, Italian
Servings 4 portions
Calories 459 kcal

Ingredients
 
 

For Panna Cotta:

  • 350 ml double cream
  • 150 ml milk
  • 2 sheets leaf gelatine
  • 50 g caster sugar
  • 1 tsp chai tea or 1 teabag
  • 2 -3 cardamom pods seeds only

For Cranberry Jelly:

Instructions
 

Make the Chai Latte Panna Cotta:

  • Soak the gelatine sheets in cold water for 10 minutes.
  • In the meantime, pour double cream, milk and sugar into a pan. Add an infuser with chai tea in it (or simply add a teabag). Cook on low heat gently stirring to dissolve the sugar. The mixture should reach the scalding point but don't let it boil (the temperature should reach 70-80° if you're using a thermometer).
  • Take it off the heat, remove the tea infuse/ teabag. Remove the gelatine sheets from the water and squeeze them to remove any excess water. Place the gelatine leaves in the cream mixture and stir until gelatine dissolves. Leave the crean to cool for 10 minutes. Stir again and transfer into a pouring jug. Divide the mixture into 4 glasses, taking care for it not to drip down the sides.
  • Leave the panna cotta to cool down completely at room temperature. Then carefully transfer to the fridge and chill for at least 4 hours, or until the mixture sets (it should still have a good wobble when shaken gently).

Make Cranberry Jelly:

  • Soak the leaf gelatine sheets in cold water for 10 minutes.
  • In the meantime, heat cranberry juice and sugar in a small saucepan, stirring, until sugar dissolves. Then take it off the heat.
  • Squeeze out the gelatine leaves and then add them to the cranberry syrup. Stir until gelatine dissolves completely, and leave to cool down to lukewarm. Be patient: if you pour the jelly whilst it's still warm, it will melt the panna cotta making it look very messy).
  • Pour approx 4 tbsp of jelly mixture on top of each of the set Panna Cottas. Carefully transfer the glasses to the fridge and leave the jelly to set (it will take approx. 2 hours).
  • Chill until you are ready to serve. You can decorate with cranberries, rosemary or sugar sprinkles!

Nutrition

Calories: 459kcalCarbohydrates: 38gProtein: 5gFat: 34gSaturated Fat: 21gCholesterol: 124mgSodium: 54mgPotassium: 157mgFiber: 1gSugar: 35gVitamin A: 1367IUVitamin C: 5mgCalcium: 106mgIron: 1mg
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Chai Panna Cotta

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